The Editors
Yield
4 to 6 servings
Category
Course
Sources
Broth
Ingredients
1-3/4 pounds stew meat
2 marrow bones, or 1 pound veal or beef stock bones
1 bunch parsley
2 carrots, chopped
2 celery stalks, chopped
6 cups cold water
1-1/2 pounds vegetables: carrots, green beans, peas, turnips, etc., diced
salt and freshly ground black pepper, to taste
Dumplings
Ingredients
1 tablespoon butter
pinch of salt water
1-1/4 cups flour
1 whole egg
1 egg yolk
2 tablespoons chopped fresh parsley
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Comments
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How much water for the parsley dumplings? Thanks!